Dinner time?!
Answers: what should we fix for dinner today ?
Creamy Macaroni and Cheese
6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Beef and Chipotle Burritos
6 servings
Prep: 20 minutes
Cook: 8 to 10 hours
Ingredients
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)
Directions
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Tangy Barbecue Beef
8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
Ingredients
2 tablespoons chili powder
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
1/2 cup beer or ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
Mango slices
Directions
1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.
Conventional Method: Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3.
Homemade Chicken Noodle Soup.
Mmm...minute steaks breaded, fried, and cooked in brown gravy. Mashed potatoes, green beans, mac and cheese, and rolls. Gotta always have the rolls. Let me come eat with you!
Creamy Macaroni and Cheese
6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Beef and Chipotle Burritos
6 servings
Prep: 20 minutes
Cook: 8 to 10 hours
Ingredients
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)
Directions
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Tangy Barbecue Beef
8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
Ingredients
2 tablespoons chili powder
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
1/2 cup beer or ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
Mango slices
Directions
1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.
Conventional Method: Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3
This is one of my all-time favorite dishes. It makes me feel like a regular "chef." Warm and filling (and who doesn't love feta cheese?)!
INGREDIENTS
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
Bon appetit!
Tessa
